FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (15): 130-132.doi: 10.7506/spkx1002-6630-200915029

Previous Articles     Next Articles

Extraction and Stability of Natural Yellow Pigments from Acid and Sweet Pomegranate Rinds

ABLET Abdureshit   

  1. Department of Life and Environmental Science, Kashgar Teacher's College, Kashgar 844007, China
  • Received:2009-07-08 Revised:2009-06-17 Online:2009-08-01 Published:2010-12-29
  • Contact: ABLET Abdureshit E-mail:ablet57-ks@xj.cninfo.net

Abstract:

Two natural yellow pigments were extracted from acid and sweet pomegranate rinds with ethanol, respectively and their stability was analyzed under different conditions. The two pigments both had good water solubility, thermoresistance, light resistance and oxidation resistance with a maximum absorption at 370 nm were found to be stable in acidic and basic media and in the presence of food additives (NaCl, citric acid and sucrose). Metallic ions such as Na+, K+, Ca2+, Mg2+, Co2+ and Zn2+ were favorable to color maintenance of the two pigments while reductant (Na2SO3) and Fe3+ displayed negative effect on the stability. Acid and sweet pomegranate rinds are abundant, cheap, and natural resources for the production of yellow pigments that can be used as food additives and colorants.

Key words: acid pomegranate rind, sweet pomegranate rind, natural pigment, stability

CLC Number: